Something about Fall always makes me think of pumpkins and soups! Now that I’m back from Paris fashion week, it felt like the perfect day to make some roasted pumpkin soup. So, I ran to my Farmers Market in Union Square and grabbed some beautiful fresh ingredients of a nice big pumpkin and some farm fresh parsley and potatoes.
I invited my friends Susie and Deanne over for some cooking fun since Susie had been asking me for this recipe.
Hey guys, I know sounds like heavy cooking, but it’s super simple and fast, two things we like!
For a serving of four you need these ingredients:
1. Medium size pumpkin
2. 4 potatoes (Russett is best)
3. 4 cloves of garlic
4. Salt & Pepper
5. Olive oil
7. Bacon (optional)
8. Sour Cream (optional)
First peel the pumpkin and cut into small cubes. Do the same for potatoes. Crush the garlic and chop the cloves into small pieces.
Then take a large pan: pour the olive oil, and garlic into the pan and add a pinch of sea salt. The burner should be on medium heat.
As soon as the olive oil is warm, add your pumpkin and potatoes.
Stir for 7-10 minutes on medium high heat. Once it’s been cooked together and seared just cover with water filling just slightly above the vegetables. Let boil on medium heat for 20 minutes.
So now while waiting enjoy a glass of bubble…
When done use a blender and mix until you get a nice smooth mixture looking like what the french would call a “veloute”.
Now that the soup is done, it’s time to decide how to garnish it.
Susie is a vegetarian, so for her choice she went with salt and pepper.
Deanne wanted to add a tangy flavor so she went with a dollop of sour cream.
I wanted to try some bacon and parsley like the photo in the headline image. You can always opt for simple parsley too!
There are lots of fun ways you can finish the soup depending on what your feeling like that day. You could even finely chop some roasted pumpkin seeds and put on top.
This is one of my favorite simple recipes for fall. Let me know if you try it:)
What are your favorite fall recipes?